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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

LAYERED SALAD Recipe

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This recipe for LAYERED SALAD is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 head (or more) iceberg lettuce, chopped/torn
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped purple onion
1 can chopped water chestnuts
1 package frozen (thawed) raw peas
1 pint real mayonnaise
1 lb fried crisped crumbled bacon
1 small jar dry Romano cheese
Directions:
Directions:
Each ingredient is one layer - do not mix until prior to serving the next day.

Bottom layer - lettuce. Then celery, then peppers, then onion, then water chestnuts, then peas, then spread mayonnaise over the top. Next, sprinkle bacon over the mayo, then sprinkle Romano cheese over the bacon.

Refrigerate overnight, toss before serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
All of our friends love this salad.

 

 

 

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